Holiday Roasted Vegetable Salad

This roasted vegetable salad features beets, carrots and cauliflower tossed in a maple balsamic dressing with a toasty, nuttiness from pecans and a little sweetness from golden raisins. 

roasted_vegetable_salad

Happy Holidays, all! We’ve had an unseasonable winter thus far in Chicago. Last weekend it was 60 degrees, which I don’t think has ever happened in my lifetime.

Yes, I enjoy the warmer weather (this could be -40 degrees like the last couple years), but it’s a little disconcerting. It worries me about global warming, but more importantly, it makes it hard to get in the holiday spirit.

(I kid, I kid. Global warming is definitely > holiday spirit.)

But let’s focus on a problem I can immediately improve — holiday cheer! I’ve been doing everything I possibly can to make it feel like Christmas: decorating everything, Christmas-y smelling candles, Home Alone, Elf, Christmas tunes bumping…

What I really love about the holidays, though — and I think most people would agree — is getting to spend time with good friends and family and enjoying delicious food. So that’s what I’ve been trying to amp up.

holiday_table

Last weekend I hosted some of my college girlfriends for a potluck + secret Santa exchange, a tradition we’ve had since we graduated. As the host, I decided to make a few items for the potluck:

Roasted Vegetable Salad (lettuce-free)

Lemon Tahini Vegetables

Sweet Potato Frittata

I’ll be posting the recipes throughout this week. I promise, they’re all very easy and can be done in part ahead of time. Hope you enjoy!

Roasted Vegetable Salad

Change out the standard lettuce-based salad for this one featuring roasted vegetables, toasted pecans and golden raisins. This would pair well with chicken or turkey, or would be fantastic over a bed of kale if you still want some greens in your salad.

Serves 10-12

Ingredients:

  • 4 large beets
  • 1 head cauliflower
  • roughly 10 carrots
  • 1 Tbsp. olive oil + 1 1/2 Tbsp. olive oil
  • 1/2 tsp salt
  • 2 Tbsp. balsamic vinegar
  • 1 Tbsp. maple syrup
  • 1 cup feta cheese (goat cheese would also be amazing)
  • 1 cup raw pecan pieces
  • 1 cup golden raisins

Directions:

Preheat oven to 425 degrees.

Wash all the vegetables well and lay on towels/paper towels to dry. Cut the ends off of the beets, peel them, and chop into 1/2″ cubes. Cut cauliflower in quarters and then cut Continue reading

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Chocolate Coconut Sweet Potato Muffins {Paleo, Gluten-Free}

Sorry for the lull in posting, everyone. We recently moved and, as I’m sure you can all appreciate, it sucked up a lot of my time. Now that we’re more settled, you can look forward to many delicious recipes and informative blog posts to come. And the coming recipes will have a theme…

SWEET POTATOES!

After getting 10 pounds (no joke) of sweet potatoes from my CSA, I have been dreaming up many different sweet potato recipes — both savory and sweet.

As an inaugural recipe, I thought some sweet potato muffins would do the trick (and set the bar high for a series of delicious sweet potato dishes).

These sweet potato muffins are amped-up with coconut and chocolate chips. In case you didn’t know, chocolate chips make any baked good better. This is especially true when you’re trying to lighten up a recipe. A little pinch of chocolate chips goes a long way, my friends.

coconut_chocolate_sweet_potato_muffins

These muffins are inspired by this month’s Recipe ReDux theme:

Creative Quick Breads: The holiday baking season is upon us. And this month we’re going way beyond grandma’s banana bread. From sweet to savory and whole-grain to gluten-free, show us your new quick bread creation fresh from the oven.

For those that are paleo, gluten-free, grain-free or trying to cut down on sugar, these muffins are for you. They are made mostly from a variety of coconut products (oil, flour and shredded coconut), plus sweet potatoes, eggs, maple syrup and seasoning. Literally — that’s it. Oh, and chocolate obviously.

So with the colder/snowy weather (at least in Chicago) here, it’s time to get your baking on!

chocolate_sweet_potato_muffins

Chocolate Coconut Sweet Potato Muffins

These muffins are perfect as a better-for-you-dessert, or for a breakfast treat, pair one of these with a protein shake. They are grain-free, gluten-free, dairy-free, paleo and contain very little sugar. Enjoy!

Yields 12 muffins.

Ingredients:

  • 1 large sweet potato, cooked (baked or microwaved) and peeled
  • 3/4 cup coconut flour
  • 3/4 cup virgin coconut oil
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup + 2 Tbsp. maple syrup
  • 5 eggs
  • 2 tsp. pumpkin pie spice
  • 1 tsp. cinnamon
  • 1 tsp. vanilla extract
  • 1 tsp baking soda
  • 1 tsp. sea salt
  • 1 cup dark chocolate chips

Directions:

  1. Preheat oven to 350 degrees.
  2. Mash cooked and peeled sweet potato in a large bowl.
  3. Add all remaining ingredients EXCEPT for chocolate chips and mix well.
  4. Add paper liners to muffin tin (or grease). Then, add 1/3 cup scoop to each muffin tin. Top each muffin with 1 Tbsp. chocolate chips. Then press chocolate chips into tops of muffins.
  5. Bake for 25-50 minutes, or until tops of muffins bounce back.

paleo_sweet_potato_muffins

Quick breads make a great gift — who doesn’t love a delicious, “Baked With Love” present? To see more delicious quick breads, whether you want them all to yourself or you’re willing to share with loved ones, check out the link below.

Red Velvet Protein Bites {Recipe ReDux}

Red Velvet doesn’t have to mean cake and artificial food dye. Beets lend the most beautiful reddish-purple to these protein bites, along with an earthy taste. Keep these bites in the freezer for a healthy, nutrient-packed-but-treat-worthy snack!

red_velvet_protein_bites

I know you’re probably already celebrating, but tomorrow is National Nut Day!! On this joyous occasion what else would you want to do besides eat some nut-tastic foods? Well, the ladies of Recipe ReDux are equally as nerdy excited about nuts so they tasked us with sharing a nut-filled recipe for this month’s post.

And who doesn’t also love a delicious protein/energy bite? They are a great way to disguise nutrition as a dessert. Us dietitians love to pull that shit. Healthy dessert? Me? Nahhh.

beet_hands

Well, if there’s one thing I don’t want in my dessert or any of my food, it’s artificial food coloring. I don’t understand why we need it. I mean nature is full of amazing colors and flavors and I quite prefer the natural-ness.

Which is why I’ve never been a big fan of red velvet cake. While true red velvet cake utilizes beets for the red color, most bakeries take the shortcut and use red coloring. And sadly, I can guarantee you that many Americans would choose an artificially-colored red velvet cake over a beet-colored cake. [Sighhh]

This recipe relies on the nutritious and humble beet to provide both a sweet and earthy flavor as well as a gorgeous color. I mean, just look at the number the beets did on my hands ^^.

red_velvet_energy_bites

Red Velvet Protein Bites

Keep these frozen as they maintain their texture best that way. These only have 2 tablespoons of sweetener for the entire recipe but pack lots of protein and healthy fats from the almonds (almond meal and almond butter).

Ingredients:

  • 1 cup vanilla protein powder, such as Gold Standard Natural
  • 1/2 cup almond meal
  • 1/2 cup oats
  • 2 small beets
  • 2 Tbsp. honey, preferably local
  • 2 Tbsp. cocoa powder
  • 2 Tbsp. almond butter
  • 2 Tbsp. coconut milk
  • 1/2 tsp. sea salt
  • 1/2 cup dark chocolate chips

Directions:

  1. Preheat oven to 375 degrees. Wash beets well and chop ends off. Then, dice beets and spread on a baking sheet. Bake until soft.
  2. Add beets to a food processor and process until smooth. Then add all remaining ingredients EXCEPT for dark chocolate chips and process until well-mixed.
  3. Line a tupperware container with plastic wrap, then pour beet mixture into the container.
  4. Heat chocolate chips in the microwave for 1-2 minutes, stirring every 30 seconds until melted.
  5. Using a fork or spoon, drizzle chocolate over beet mixture. Stick the container in the freezer for 30 minutes, then cut into 1″ squares and store in freezer.

For more deliciously nutty recipes, check out these Cookie Dough Protein Bites, Roasted Brussels Sprouts with Hazelnuts or one of my all-time favorite nut butter recipes, Toasted Coconut Cashew Butter.

Oh, and did I mention all the amazing nut-filled recipes from fellow ReDuxers? Click the link below for those (and look for even more tomorrow)! 

Fall Flavors Series: Vegan Caramel Apples + Butternut Squash Curry

This fall, it’s my goal to go to the apple orchard (and to make the boy come with). Who doesn’t love to be surrounded by gorgeous fall foliage, delicious, freshly-picked apples and maybe an apple donut dipped into apple cider?

What’s even better, though, is when you get to take your freshly-picked, local apples and turn them into CARAMEL APPLES. And just in case you avoid dairy, are cutting down on sugar and/or avoiding corn syrup (often found in the caramel of caramel apples), are a vegan or just want a ridiculously easy, delicious, better-for-you caramel recipe — this caramel is perfect.

For a recent dinner party, I used Blissful Basil’s Five Minute Vegan Caramel as a part of a caramel apple “bar.” Imagine a sundae bar with all of the delicious toppings but instead of putting them on ice cream, you dipped your caramel apples in them.

Exciting, right?!

caramel_apples_with_toppings

Vegan Caramel Apples with Toppings

This is a fun, hands-on and healthified dessert that makes a great option for parties. Kids would love this as well — just change out the toppings with whatever you have on hand/enjoy best. Thanks to Blissful Basil’s amazing recipe for making this happen.

Ingredients:

  • 6 tart and crisp apples, such as Granny Smith, cut into wedges
  • Juice of one orange
  • 1/2 cup unsalted almond butter
  • 1/2 cup [real] maple syrup
  • 1/3 cup virgin coconut oil
  • 1 tsp. sea salt
  • 1 tsp. cinnamon
  • Toppings: unsweetened coconut flakes, candied ginger, candied pecans, and sea salt

Directions:

  1. Add apple wedges and orange juice to a zip-top bag and store in the fridge until ready to use.
  2. Heat almond butter, maple syrup, coconut oil, salt and cinnamon in a small saucepan. Bring to a boil, then turn heat down to low-medium and simmer for 5 minutes. Remove from heat and let cool (ideally in the fridge) for 20-30 minutes. Note, you can enjoy the caramel hot but it will thicken up the colder it gets.
  3. “Skewer” apple wedges using wooden skewers, popsicle sticks, or in our case — chopsticks!
  4. Lay out toppings in small bowls with spoons.
  5. Once caramel thickens, let your guests dip their apple wedges in and then choose their toppings.

I’d say these are some happy apple sundae-goers…

vegan_caramelvegan_caramel_apples caramel_apples

BUT WAIT! It’s not all about the dessert here. There’s also an amazing, easy entree: vegan butternut squash and lentil curry over coconut-lime cauliflower rice. Unfortunately, the curry didn’t photograph so well in the nighttime lighting so there’s no beautiful picture to show you. But just because there’s no photo, doesn’t mean it’s not insane-good.

Also, why have I not made curry in the crockpot before? It’s so easy and the longer you let it chill in the crockpot, the more the flavors meld together and the whole thing turns into this amazing, warming curry.

Butternut Squash and Lentil Curry over Coconut-Lime Cauliflower Rice

The cauliflower “rice” helps lighten this dish up a bit, making it lower carb AND higher in fiber and nutrients.

Curry Ingredients:

  • 2 butternut squashes, peeled, seeded and cubed (1/2″ cubes)
  • 1 red onion, diced
  • 2 red bell peppers, seeded and diced
  • 2 cans coconut milk
  • 2 cups orange lentils (any color/type would work well here)
  • 1 Tbsp. yellow curry paste
  • 2 tsp. sea salt
  • 2 tsp. garlic powder
  • 1 tsp. cumin
  • 1 tsp. cinnamon
  • 1 tsp. turmeric

Curry Directions:

  1. Throw all ingredients in the crockpot and turn to high. Cook for 4 hours, or until butternut squash and lentils are soft.

Cauliflower Rice Ingredients:

  • 2 heads cauliflower
  • 1/2 red onion, diced
  • Zest and juice of 2 limes
  • 1/2 cup shredded unsweetened coconut
  • 2 Tbsp. virgin coconut oil
  • 1 tsp. sea salt

Cauliflower Rice Directions:

  1. Wash cauliflower, remove leaves, and cut in half. Remove cauliflower “core.” Chop cauliflower into chunks and add about 2 cups worth at a time to a food processor. Pulse for 1-2 second intervals until cauliflower is a rice consistency. You can also grate the cauliflower on a box grater or just chop it up really well for the same effect, sans food processor.
  2. Heat a large skillet over medium. Add coconut oil and onions and saute onions for 2-3 minutes. Add cauliflower and saute for about 15 minutes. Add in lime zest and juice, shredded coconut and sea salt. Cook an additional 2-3 minutes.

Serve the curry over the cauliflower rice. And an expert tip here — make EXTRA and freeze the leftovers in individual containers for later enjoyment. I actually think it almost tastes better when re-heated.

Fall Flavors Series: Kale and Roasted Butternut Squash Salad

Happy Fall, y’all! With fall comes brisker weather — which as someone who is always warm, I quite enjoy — along with delicious foods. Pumpkin, anyone? See also: Brussels sprouts, squash in all shapes and sizes, cauliflower, sweet potatoes, etc.

I recently prepared a multi-course vegan meal for a group of wonderful women. A couple of friends came up with the idea for an event, GATHER: Your Mat, Our Table. The event included an hour-long rooftop yoga class and then a delicious vegan meal prepared by yours truly using almost completely local ingredients. Here’s the menu lineup (and credit to the farms that supplied the goods, AKA the veggies):

Lacinato kale,  cinnamon-roasted butternut squash and pomegranate salad with candied pecans and a fig-balsamic dressing

Roasted Brussels sprouts with orange zest and toasted hazelnuts

Purple and sweet potato fritters with spiced apple sauce

Butternut squash and lentil curry over coconut-lime cauliflower “rice”

Caramel apple bar

*Lacinato kale, purple and sweet potatoes from Green Acres Indiana Farm; Butternut squash, red onions, red peppers, cauliflower and Brussels sprouts from Geneva Lakes Produce; Apples from K & K Farms*

This was my farmer’s market haul for the event:

fall_vegetabls_in_season

Many of the awesome ladies at the event were asking for recipes, so I figured I would do a series of posts. I want to first highlight my personal favorite dish of the night (and one of the easiest to make!): a roasted butternut squash and kale salad.

I’m all about color and texture in my recipes, and this one really offers it all. Crispy kale, the “pop” of pomegranate, the smooth, creamy texture of roasted butternut squash plus candied pecans on the side to add sweetness and crunch.

Drizzle it with a super-simple Mission fig balsamic vinaigrette and you’ve got a major crowd favorite.

fall_salad

Fall Kale, Butternut Squash and Pomegranate Salad

This salad is vegan but to add a little more protein, try topping with grilled chicken, salmon or to keep it vegan/vegetarian and up the protein, add some lentils or chick peas to the mix.

Ingredients:

  • 1 medium butternut squash
  • 1/2 red onion, diced
  • 2 Tbsp. coconut oil
  • 1 tsp. cinnamon
  • 1 tsp. sea salt
  • 2 bunches lacinato (AKA dinosaur) kale, preferably organic, washed and torn into bite-sized pieces
  • 2 Tbsp. olive oil plus 3 Tbsp. olive oil, preferably cold-pressed
  • 1 large pomegranate
  • 8 oz. pecan halves
  • 1 Tbsp. maple syrup
  • 2 tsp. coconut oil
  • 1/2 tsp cinnamon
  • 2 Tbsp. fig balsamic (you can find at specialty grocery stores or olive oil/vinegar shops) Substitute balsamic vinegar if you can’t find fig balsamic 
  • 1 tsp. maple syrup

Directions:

  1. Preheat oven to 425 degrees.
  2. Cut the ends off of the butternut squash then cut in quarters. Scoop out the seeds. Using a sharp knife, cut the peel off, then dice into 1/2″ cubes.
  3. Toss diced butternut squash and red onion with coconut oil, cinnamon and sea salt. Spread on a baking sheet and roast for 25-30 minutes, or until desired level of char (I like mine really charred).
  4. While squash and onions are roasting, add kale to a large bowl and drizzle with 2 Tbsp. olive oil. Using hands, massage oil into the kale. This will take out some of the bitterness and make the kale a better texture. Put the massaged kale in the fridge to marinate while you prep everything else.
  5. To remove the seeds from the pomegranate, roll the pomegranate gently around on the table (before cutting into it). You will hear and feel the seeds loosening. Then, cut the pomegranate in quarters and scoop out the seeds. Keep seeds refrigerated.
  6. Add 2 tsp. coconut oil to a pan and heat for 1 minute, then add pecans, 1 Tbsp. maple syrup and 1/2 tsp cinnamon to pan and toast, stirring frequently, for about 5-7 minutes.
  7. Using a whisk, mix vinegar, 3 Tbsp. olive oil and 1 tsp. maple syrup.
  8. On top of “massaged” kale, add pomegranate seeds, roasted butternut squash/onions and candied pecans. Drizzle with dressing.

Stay tuned for more fall recipes coming your way. And while I’m not generally a “vegan” cook, these recipes have mass appeal and include REAL foods that anyone can get behind. Hope you enjoy!

Olive and Red Wine Hummus {Sponsored Recipe ReDux}

I am currently blogging from #BlogBrulee at beautiful Smuggler’s Notch Vermont. I’m only half a day in and already I feel like I’ve learned so much and met the most amazing, inspiring bloggers. More on that to come – or if you can’t wait, check out my last post, which explains all about the awesomeness that is Blog Brulee.

I owe my ability to even go to Blog Brûlée to Recipe ReDux, which not only gives me creative recipe ideas every month and allows me to connect with fellow Recipe ReDuxers; it also means I get introduced to awesome foods/food brands/commodity boards like California Ripe Olives. They’ve challenged us ReDuxers to utilize and highlight California Ripe Olives in a unique and tasty recipe that also includes other flavors represented in the Mediterranean Diet e.g. vegetables, legumes, nuts, fish/seafood and more.

olive_hummus_with_wine

I received free samples of California Ripe Olives mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by California Ripe Olives and am eligible to win prizes associated with the contest. I was not compensated for my time.

 If you haven’t gathered from my blog/social media food posts (which make up about 99% of my posts), I am a HUGE fan of Mediterranean foods, and being half Armenian, grew up eating the best.

My favorite Mediterranean food – hell, my favorite food period – is hummus. Hummus has the perfect blend of lemony-garlicky-olivey flavor that works just as well as a dip, spread, condiment or to eat with a spoon (guilty). Beyond the deliciousness, hummus provides great nutrition. My clients often think that hummus is “fattening.” Grrrrrr, the “fattening” comment AKA one of my dietitian pet peeves.

[Stepping on soapbox] First off, foods that contain fats, specifically the good ones – monounsaturated, omega-3s, etc. – do not make you fat. In fact, those fats bring down inflammation in your body, which can make you feel better and also decrease your risk for various health issues such as diabetes, heart disease and inflammatory issues like rheumatoid arthritis and IBS.

Second, let’s compare hummus to other condiments such as BBQ sauce, ketchup, premade salad dressings and all the other junk. Hummus generally contains whole, real ingredients, barely any sugar and not much sodium. It is an infinitely better condiment than the other aforementioned sauces, which are generally LOADED with salt, sugar/high-fructose corn syrup, weird oils, preservatives and more. [Stepping off soapbox]

Okay, back to my love affair with hummus and also my love for olives, which I’m not sure I’ve mentioned yet but which is real and true.

Olives are an essential part of the Mediterranean diet and contain monounsaturated fat (1.5 grams per 4-olive serving) – the good fat, as we’ve discussed. California Black Ripe Olives are as nutrient-loaded as they are tasty. They contain vitamin E (0.25 mg per serving), iron, (0.49 mg per serving), vitamin A (60 IU per serving) and fiber (0.5 grams per serving). California Ripe Olives are extremely versatile in the pantry.
Since I love hummus already, I figured why not pump up the olive flavor with California Ripe Olives? Oh, did I mention there’s also red wine thrown in the mix? Because sometimes when you’re making California Ripe Olive Hummus and drinking red wine, you have crazy ideas like adding said wine to the hummus. And sometimes these ideas actually turn out great, as they did here. Cheers to that!

California Ripe Black Olive and Red Wine Hummus

Serve this savory, briney hummus with your favorite vegetables, cheeses and meats or enjoy it spread on a sandwich or “dilute it” with some oil and vinegar like I do to turn it into a salad dressing.

mediterranean_hummus 

Ingredients:

  • 2 (15 oz.) cans garbanzo beans, drained and well-rinsed
  • 1 can California Ripe Black Olives, drained, with 2-3 olive reserved
  • 1/3 cup tahini (sesame paste)
  • 1/3 cup olive oil plus 1 tsp.
  • 1/3 cup red wine
  • Juice of 1 lemon
  • ½ tsp cumin
  • ½ tsp black pepper
  • 1 tsp. sea salt

Directions:

  1. Add all ingredients, except for olive oil, to food processor and process until smooth.
  2. Drizzle olive oil through the feed tube and process until well-incorporated.
  3. Chop reserved olives and add to the top of the hummus as a garnish. Drizzle with 1 tsp. olive oil.

For more California Ripe Olive recipes, check out the link below.

6-Ingredient Miso Honey Roasted Chickpeas {Recipe ReDux}

Do you ever rummage through your fridge or pantry and think, ‘I really have to use up x before it goes bad’? It could be a random spice at the back of your spice cabinet, a condiment on your fridge door, a special kind of grain you only needed once (hello, arborio rice!), etc. Well, it’s spring which means it’s spring cleaning time! And spring cleaning should definitely involve food items too — which is why we’ve been tasked with doing just that for this month’s Recipe ReDux:

Spring cleaning: Go through your pantry, cupboards, freezer, or fridge; what ‘treasures’ have you found? Pick an ingredient/spice/condiment that’s been hanging out for a while and give it the attention it needs. Share a healthy recipe made using your new-found pantry prize.

Roasted_Miso_chickpeas

I had almost too much inspiration this month so I decided to combine two neglected ingredients into this recipe, which I have to give myself kudos for since this recipe only involves six ingredients total (for all you math nerds, that means 1/3 of the ingredients).

The first: chickpeas. I pretty much always have either canned or dried chickpeas — AKA garbanzo beans — in my pantry. For the most part, I end up hummus-izing them (yep, I just invented a new word). But then I found miso hanging in the fridge and thought, ‘hey, these could go together’.

Miso has such an amazing, umami flavor and adds a really interesting depth to recipes. I personally like to hit as many different taste buds with my recipes as possible, so added some sea salt, honey and citrus (lemon) to round things out.

This recipe’s beauty comes not just from its taste but also from its simple ingredient list and very hands-off preparation. Hope you enjoy!

miso_honey_roasted_garbanzo_beans

Miso Honey Roasted Chickpeas

These roasted chickpeas get super crunchy — almost like nuts or croutons — and make a great topping for salads and stir fries and are equally as delicious on their own!

miso_honey_garbanzos

Ingredients:

  • 2 cans chickpeas (about 4 cups), preferably organic, no salt added
  • 2 Tbsp. Miso (use a soy-free, chickpea-based version like the one pictured above if you want to go soy-free)
  • 2 Tbsp. olive oil, preferably unfiltered, cold-pressed
  • 2 Tbsp. lemon juice
  • 1 1/2 Tbsp. honey
  • 1/2 tsp sea salt

Directions:

  1. Preheat oven to 425. Add miso, olive oil, lemon juice and honey to a bowl and whisk until well combined.
  2. Add chickpeas to the miso mixture and toss to coat. Lay on a baking sheet and sprinkle with sea salt.
  3. Roast for 30-40 minutes or until chickpeas are crunchy. (I like mine nice and charred as you can see from the photos). Note: the chickpeas will continue to harden after you take them out of the oven.

Warning: these are extremely addicting so try to control yourself when they come out of the oven. If you can’t, though — no worries. They’re not exactly junk food. 😉

To find out how other Recipe ReDuxers use buried food “treasures,” click the link below. Happy eating!

Roasted Rainbow Carrots with Coconut Curry Beet Sauce {Recipe ReDux}

Who doesn’t love leftovers? Cook once, eat twice…or three, or four times.

Instead of just reheating the leftovers, though — c’mon, you know that gets boring — why not repurpose them into a completely new and delicious dish?

That’s what we were tasked with doing for this month’s Recipe ReDux:

Two for One

We’re all about cooking once and eating twice. In short, double dinners are better. Show us how you take a favorite recipe already on your blog – and ReDux the leftovers into a new dish. Or, whip up a new healthy recipe and give suggestions on how to make it a second meal. For example, slow cooker pot roast could become shredded beef tacos; or grilled chicken breasts might morph into chicken salad.

roasted_carrots_coconut_curry_beet_sauce

A few weeks ago I made this delicious {vegan} Coconut Curry Beet and Butternut Squash Soup, and I packaged the leftover soup into individual containers and then stuck the containers in my freezer for future soup-eating occasions.

Now, the soup was delicious, don’t get me wrong, but after eating it for a week straight, I was completely beet souped out. And I still had a couple containers left.

What’s a girl to do??

(#firstworldproblems)

roasted_carrots_beet_sauce

MAKE IT INTO A SAUCE! And drizzle that sauce onto the most perfectly-roasted rainbow carrots.

Did you know that carrots started off as PURPLE — not orange? Some think that orange carrots were first bred in the Netherlands to honor King William of Orange, but whatever the real story, the orange color has seemingly stuck since that time.

I like all carrots, but rainbow carrots are just so gorgeous! And the different colors mean that they have a variety of nutrients — beta-carotene (vitamin A) in the orange carrots, anthocyanins (powerful antioxidants) in the purple carrots and Xanthophykks and lutein (linked with cancer prevention and eye health) in the yellow carrots.

Roasting them brings out their natural sweetness and earthiness. I could eat them straight out of the oven (with a little sea salt), but the addition of this beet sauce completely elevates them and will totally impress your dinner guests.

roasted_carrots

Roasted Rainbow Carrots with Coconut Curry Beet Sauce

Serve this delicious veggie dish with grilled chicken or steak — or keep things vegan with marinated/roasted tofu. 

Ingredients:

  • 2 lbs. carrots, preferably organic rainbow carrots
  • 1 Tbsp. coconut oil, melted
  • 3/4 cup leftover Coconut Curry Beet and Butternut Squash Soup
  • 1 Tbsp. lime zest (from organic limes)
  • 1/2 cup toasted pecan pieces
  • 1/4 tsp. smoked sea salt (regular, non-smoked sea salt would also work)

Directions:

  1. Preheat oven to 425 degrees. Wash/scrub carrots and cut the ends off. Lay carrots on a baking sheet and drizzle with melted coconut oil. Toss the carrots a few times to evenly coat them with oil.
  2. Roast carrots for 30-40 minutes, or until tender. Transfer the carrots to your serving platter.roasted_coconut_carrotsroasted_rainbow_carrots
  3. Using a spoon, drizzle carrots with leftover beet soup, then sprinkle with lime zest and pecans.

roasted_carrots_coconut_curry_beet_sauce

Check out the link below for infinite leftover meal ideas from the members of Recipe ReDux. Enjoy!

Coconut Curry Beet and Butternut Squash Soup with Cilantro-Lime Pesto {Vegan}

Because you know I’m all about that beet, bout that beet, with pesto. I’m all about that beet, bout that beet, with pesto. I’m all about that beet, bout that beet, with pesto. I’m all about that beet, bout that beet, with pesto. Hey!

I’m bringing beet soup baaaaacccckkk!

I could totally continue on with my Meghan Trainor/beet soup song, but I have an important recipe that needs sharing. For soup, no less. And while this soup is totally about the beets, it’s also about the butternut squash, coconut, curry and THE PESTO. [Vegan] Cilantro Lime Pesto that I posted yesterday. The combination of that pesto and this soup is money.

coconut_curry_butternut_squash_beet_soup_vegan

Who calls a soup + pesto combination “money”? I called a sandwich “money” the other day while out to eat with the boy, who proceeded to tease me about using the phrase to describe food.

I guess that’s just how I roll.

Okay, back to soup.

I’m not generally a soup maker. I make big batches of chili all the time but for some reason I’ve neglected soup.

I think it’s because, until now, I didn’t appreciate the beauty of soup. Soup is a fantastic way to use up ingredients — produce, proteins, etc. — that are on the verge of going bad. While soups can take a little longer to prepare, they yield a giant pot of deliciousness that can then feed you for days. Soups also let you play around with flavor combinations and can be relatively fool-proof.

The curry-coconut-cilantro combo (with beets + butternut squash) is seriously delicious. The richness from the coconut is perfectly balanced by the acidity and freshness of the Cilantro Lime Pesto.

And while I’m not a vegan, the vegan principle of using real, whole ingredients is one that I totally get behind. If you haven’t noticed, I don’t really do processed foods.

coconut_curry_beet_squash_soup_vegan

Coconut Curry Beet and Butternut Squash Soup with Cilantro Lime Pesto

This soup would be perfect to serve at parties, for the holidays or just make whenever you want a warming, delicious and satisfying meal. If you’re not a vegan, I suggest pairing this with a grilled chicken breast for some protein.

Servings: 6, 10 oz. cups

Ingredients:

  • 1 large butternut squash
  • 2 large, fresh beets
  • 1 can (13.6 oz.) light coconut milk + 1 can (13.6 oz.) water
  • 1 1/2 tsp. curry powder
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1 tsp. chili powder (optional)
  • Cilantro Lime Pesto for topping

Directions:

  1. Preheat oven to 375 degrees.
  2. Cut butternut squash in quarters. Cut the ends off (the little nub at the top and tough part at the bottom). Scoop out the seeds (save these for delicious roasted squash seeds if you feel inclined).
  3. Wash/scrub beets well. Cut off top and bottom of each beet, then cut into quarters. No need to peel the beets — just make sure you scrub them well.
  4. Lay butternut squash, cut side down, and beets on a sheet pan and roast for about an hour, until they are soft. Peel the skin of the butternut squash off (it should easily come off). Let the squash and beets cool slightly.
  5. When beets and squash slightly cooled, add to a food processor and pulse mixture until smooth.
  6. Add blended mixture to a large pot, along with coconut milk, water, curry powder, salt, pepper and optional chili powder.
  7. Heat over medium until mixture starts to boil, then turn heat to low and simmer for at least 30 minutes.
  8. Top each serving with a spoonful of cilantro pesto and serve warm.

vegan_beet_squash_soup_with_pesto

Five-Minute Cilantro Lime Pesto {Vegan}

My memories of pesto go back to being a kid, when my mom grew basil in the herb garden and would make big batches of amazing pesto throughout the summer. Have you ever frozen extra pesto (or any sauce for that matter) in ice cube trays? My mom would do this and it’s brilliant — you can just pop out a cube anytime you need some pesto in your life.

Which is often.

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Since getting the best gift ever — AKA my food processor — I have been known to make pesto out of any and everything. So, when I had some leftover cilantro from these Southwestern Sweet Potato Romaine Wraps with Cabot Pepper Jack Cheese, I made the obvious decision.

The only problem was that I didn’t have enough left to make full-blown cilantro pesto. Then I realized I had baby spinach in the fridge, and I could use it to extend the cilantro. And life was good again.

SIDE NOTE: I always have a giant box of organic spinach (I use Earthbound Organic) in my fridge and I recommend you do the same. I add it to eggs, use it as a salad base, add it to smoothies, soups and stir-fries, and more. It’s a great way to amp up the nutrition of your food and I find that the spinach in the plastic “boxes” stays fresh much longer than the kind packaged in bags.

Admittedly, this pesto was made to be a topper to a Coconut Curry Butternut Squash & Beet Soup that I’ll be posting later this week — I know, such a tease — but it is seriously delicious and can stand completely on it’s own. As in, I’ve been eating pesto by the spoonful. I’m not ashamed, though. You totally would do it too.

Vegan Cilantro Lime Pesto

Mix this in with eggs, add vinegar and serve as a dressing, use as a dip for veggies, eat it plain OR drizzle it over the Coconut Curry Butternut Squash & Beet Soup recipe I’ll be posting in a few days.

cilanro_lime_pesto_vegan

Ingredients:

  • 1 cup fresh cilantro
  • 3 cups fresh spinach (such as Earthbound Organic)
  • 3/4 cup walnuts (raw or roasted, whatever you fancy)
  • 1/3 cup grapeseed or olive oil
  • Juice of 1 1/2 limes
  • 2 tsp. lime zest (about 1/2 a lime worth)
  • 1 tsp. salt
  • 1 tsp. garlic powder
  • 1 tsp. lemon peper (or ground black pepper)

vegan_cilantro_pesto_lime

Directions:

  1. Wash cilantro and remove last 2″ of the stems (you can keep some of the stems on — they’ll all get ground up anyway)
  2. Add cilantro and remaining ingredients to a food processor. Process until smooth.

vegan_cilantro_lime_pesto

This Thursday, I’ll be posting the most perfect, six-ingredient vegan soup recipe that is even better when topped with Cilantro Lime Pesto. Get ready, kids.